Walnut Crusted Banana Bread Cake Pop

Servings: 16

Recipe courtesy of Chef Colin Mills

Banana bread was a frequent flier in my house growing up, and for me it always holds that magical property of food to take you back to a time and place.
Now as a chef, I love taking old recipes and reimagining how different forms, flavors and experiences can bring new life to classic dishes.



  • To make the Banana Bread:
  • 230g AP flour
  • 6g baking soda
  • 5g salt
  • 505g bananas, peeled, very ripe
  • 105g butter, softened
  • 95g eggs
  • 151g brown sugar
  • 4g vanilla extract
  • To make the Coating:
  • 250g Ghirardelli Dark Coating Wafers
  • 150g walnuts, finely chopped


  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray.
  • Whisk flour, baking soda, and salt together in a large bowl.
  • Mash banana with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
  • Pour banana mixture into flour mixture and stir until just combined.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.
  • Once loaf has cooled, thinly shave off all sides of outer crust of loaf and discard or reserve for another use.
  • Portion out 16, 35g amounts of inner bread. Using your hands, roll portioned amounts into balls, roughly 1- 1 ½ inches in diameter and place on a plate or baking sheet.
  • Skewer banana bread balls with 6-inch cake pop sticks.
  • Place chopped walnuts in a shallow dish.
  • Prepare a parchment lined baking sheet.
  • Place Ghirardelli Coating Wafers in a microwave safe bowl. Microwave in 10-15 second intervals then stir. Repeat until all wafers are completely melted.
  • Dip or spoon melted wafers over banana bread balls, gently shake off any extra then roll in walnuts to coat. Once coated, place on prepared parchment paper with cake pop sticks in a vertical position.
  • Once completed with the desired amount of cake pops, place in the refrigerator or refrigerated display case.
  • Tips: If the cake pops begin to get a little too crumbly, you can freeze them with sticks inside then coat them in melted wafers and walnuts. Walnuts can also be quickly chopped by putting them in a small Ziplock bag then pounding them with a rolling pin.

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